ROTI CANAI (AUTHENTIC MALAYSIAN RECIPE) RECIPE - FOOD.COM
This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Incredibly easy. must try!
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the salt in the water.
- Put the flour in a mixing bowl. Add the salted water gradually.
- Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey.
- Oil your hands with cooking oil and then make the dough into palm sized balls.
- In a bowl pour some oil so that the dough doesn’t stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night.
- Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate.
- Flip it like a pizza (I put a link below to show you how to flip it).
- Flip the dough a couple of times and spread it out until paper thin.
- Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square.
- Grease a flat pan or skillet with cooking oil and cook until golden brown.
- http://youtube.com/watch?v=3EucCu1zafk&feature=related.
Nutrition Facts : Calories 709.3, FatContent 55.1, SaturatedFatContent 7.2, CholesterolContent 0, SodiumContent 1747.1, CarbohydrateContent 47.7, FiberContent 1.7, SugarContent 0.2, ProteinContent 6.5
MALAYSIAN BEEF RENDANG RECIPE | ALLRECIPES
This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.
Provided by Trevor Hobson
Categories Malaysian Recipes
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg.
- Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
Nutrition Facts : Calories 653.8 calories, CarbohydrateContent 24.9 g, CholesterolContent 63.3 mg, FatContent 54.5 g, FiberContent 7.6 g, ProteinContent 22.3 g, SaturatedFatContent 37.4 g, SodiumContent 82.9 mg, SugarContent 6.4 g
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